Description
A warm, creamy soup made from butternut squash and sweet potatoes.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add butternut squash and sweet potatoes, cook for 5 minutes.
- Stir in ginger, cinnamon, salt, and pepper.
- Pour in vegetable broth, bring to a boil.
- Reduce heat and simmer for 20 minutes, until vegetables are tender.
- Blend the soup until smooth.
- Serve warm.
Notes
- Adjust seasoning as needed.
- For a creamier texture, add coconut milk.
- This soup can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash sweet potato soup